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Tilapia Milanese


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  • 4 6 oz. tilapia fillets
  • 1 1/2 c. milk
  • 1 c. all purpose flour
  • salt and pepper
  • 3 eggs
  • 6 slices white sandwich bread, torn into pieces
  • 1/3 c. fresh parsley leaves
  • zest of 1/2 lemon, plus lemon wedges for serving
  • 5 to 6 Tbsp. olive oil
  • 4 Tbsp. unsalted butter
  • 6 c. baby arugula



Step 1

Preheat oven to 425. Soak the fish in a bowl with the milk, 2 c. ice, 15 mins. Meanwhile, mix the flour with 1/2 tsp. each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 tsp. salt in a food processor until crumbs form, then transfer to third dish. One at a time, remove the fillets from the milk and dredge in the flour, shaking off excess. Dip in the eggs, then coat with the breadcrumbs gently pressing to coat both sides. Transfer to a large plate. Line a baking sheet with foil. Heat 2 Tbsp. each olive oil and butter in a large skillet over med-high heat. Add 2 fillets and cook until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish tot he oven and bake until cooked through, about 8 minutes. Toss the arugula with the remaining 1 to 2 tbsp. olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

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